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Bordelaise sauce with mushrooms is an easy steak sauce recipe made of red wine and buttery beef broth that will take your steak night to the next level.
Everything you need to know to make Easy Bordelaise sauce with Mushrooms
- Recipe Notes and Tips
- About the Ingredients
- How to make Bordelaise Steak Sauce with Mushrooms
- Make Ahead Instructions
- Frequently Asked Questions
- The Recipe
- Similar Recipes You Might Want to Try
Casandra’s Recipe Notes and Tips
Often times steak at home just doesn’t taste the same as steak at a restaurant. It’s because the steak is missing that little something extra – red wine mushroom sauce is what you need.
A creamy, buttery Bordelaise sauce with mushrooms is what your at home steak needs to become your favorite steak dinner. Making a great steak sauce at home takes a little bit of time, 35 minutes, to prepare but the time is mostly spent simmering. The sauce needs to cook down and reduce to really deepen all the flavors. It’s not difficult, doesn’t require a ton of ingredients, but is worth every minute of simmering.
About the Ingredients
Butter – salted butter gives the sauce extra flavor but use what you have and add extra salt if needed.
Mushrooms – white mushrooms are nice and meaty and hold up well to that little bit of brown crust when frying.
Onions – yellow sweet onion cut into slices or large chunks. The onions will get strained out after they add their flavor so don’t chop them.
Garlic – minced garlic is great but you could also used sliced.
Red wine – bordelaise sauce comes from Bordeaux wine but honestly any red wine will work.
Beef broth – don’t skimp on this. The better the broth, the better your sauce will taste.
Seasonings – dried thyme, salt and pepper.
Cornstarch – to whisk up a slurry. Always equal parts cornstarch and water are used.
How to Make a Great Red Wine Steak Sauce
Begin your sauce by pan frying the mushrooms in two tablespoons of butter. A little bit of crispy browning on there mushrooms is desirable so don’t stir too often. Mushrooms tend to give off a lot of water (aka steam) as they cook so let them sit in the hot pan with the butter to get that beautiful crisp after the water cooks out.
Once the mushrooms are cooked, remove them to a bowl and set it aside. Now add the onions to the hot pan and let them cook and soften for about 15 minutes. If things look like they’re getting too dry, add a few tablespoons of water and continue to cook.
When the onions are completely softened, add the garlic and cook for one more minute. Now pour in the red wine and broth and season everything. Bring the sauce to a simmer and cook for 10 minutes.
Using a small STRAINER or GRAVY SEPARATOR strain all of the solids from your sauce. You want to use a sieve that is small enough to be sure to get the thyme leaves and minced garlic too so you end up with a smooth bordelaise sauce.
Return the sauce to the pan after straining. Whisk the cornstarch with equal parts water in a small bowl. Add the cornstarch slurry to the pot with the sauce. Whisk the sauce until it thickens and finish it off by adding the remaining 2 tablespoons of butter. Add back the mushrooms and continue to cook until the mushrooms are heated through.
Serve your red wine mushroom sauce alongside your favorite steak.
Make Ahead Instructions for Bordelaise Mushroom Sauce
Make your sauce according to the recipe instructions and refrigerate for later.
When your ready to serve the bordelaise sauce, warm it on the stove and add 1/4 cup of beef broth to loosen it up.
Frequently Asked Questions
What is sauce made from wine called?
Bordeaux wine is the base for Bordelaise sauce.
Can you put red wine in sauce?
Yes, red wine is a great ingredient in sauce. Just be sure to let the sauce simmer or boil long enough to cook the alcohol out (the amount of time this takes will vary depending on the amount of wine you use and how much other liquid is already in the pan.)
What does rich bordelaise taste like?
Rich bordelaise tastes like an earthy sweet gravy. The sweetness of onions, earthiness of mushrooms and rich buttery depth of a red wine and beef stock broth are the key components.
What do you season red wine mushroom sauce with?
Season red wine mushroom steak sauce with a little bit of thyme, salt and pepper.
The Recipe for Bordelaise Steak Sauce with Mushrooms
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and what cut of beef you served it with. Enjoy!
Bordelaise Sauce with Mushrooms
Ingredients
- 4 tbsp butter
- 8 oz sliced mushrooms
- 1 small yellow onion sliced
- 2 cloves chopped garlic
- 1/2 cup red wine
- 1 ½ cups beef broth
- 1/2 tsp dried thyme
- 1 pinch salt & pepper
- 1 tbsp cornstarch
Instructions
- Melt 2 of the 4 tbsp butter in a small sauté pan over high heat. Add 8 oz sliced mushrooms and cook until browned and softened, about 5 minutes. Remove the mushrooms to a bowl and set aside.
- Add 1 small yellow onion slices to hot pan and lower the heat to medium. Cook for about 15 minutes until the onions are very soft. Add 2 cloves chopped garlic and cook for one more minute.
- Pour in 1/2 cup red wine and scrape any bits from the pan. Simmer for 2-3 minutes or until the liquid is reduced by half. Pour in 1 ½ cups beef broth and season with 1/2 tsp dried thyme and 1 pinch salt & pepper. Simmer for 10 more minutes.
- After the time is up, strain all of the solids from the sauce and discard keeping only the liquid in the pan.
- In a small cup or bowl, whisk 1 tbsp cornstarch with 1 tbsp of water. Pour the cornstarch slurry into your pan sauce and whisk until the sauce thickens. Return the mushrooms to the sauce and continue to cook for 1 more minute or until the mushrooms are hot.
More Recipes You Might Like to Try
- Perfect Air Fryer Porterhouse Steak
- Sweet and Tangy Barbecue Sauce
- Pork Tenderloin with Creamy Mushroom Sauce
